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I've done farmed duck several times. Not too different from chicken. Biggest problem is rendering out the fat.What I've done so far is to score the skin in a few places, and have a good sized drip pan underneath. I start w. a lower temp, about 300, to give the fat some time to melt out. Expect a pool of sizzling drippings in the pan. Finish above 400 to crisp skin. I've noticed that the legs tend to get a little overdone, and suppose that tying them clost to the body or wrapping in foil would remedy that. Go easy on the smoke